Have some smoked fish? These simple and delicious fish cakes are the perfect combination of crunchy exterior and soft, savory filling.
Fried Smoked Fish Cakes
30 Min
Prep Time
10 Min
Cook Time
2-4
Servings
Medium
Difficulty
A recent trip up the Lake Michigan coastline meant a required stop at one of my favorite fishmongers. Carlson’s Fishery, five generations strong now, is located right on the water in Leland. They make outstanding smoked whitefish and salmon along with something a bit unusual, smoked fish sausage. The smoked sausage is fully cooked and ready to eat; I like it sliced on crackers for a snack. It is also a perfect complement for some favorite recipes, including by adding an interesting texture to dishes like these traditional fish cakes. If you don’t have fish sausage handy, or even if you don’t have smoked whitefish, this recipe works for any smoked fish. I’ve used it for everything from salmon to gulf mullet.
While you can make this recipe entirely with flaked smoked fish, the addition of fish sausage gives the cakes an interesting texture and flavor. All images by author.
These cakes are heavy on fish and light on binder for optimum texture, but the outer surface gets coated in a thin layer of panko breadcrumbs so they fry up nice and crisp. I like to serve these as an appetizer or main coarse with a spoonful of nice tartar sauce. The fresh dill and chopped dill pickle in the recipe help to balance and brighten the strong smokey flavor of the fish.
The fresh dill and and chopped dill pickles brighten the flavor of the smoked fish.
Start by chopping the sausage into small bits. Skin and flake the whitefish so that no large chunks remain. Add both to a large bowl.
Skin and flake the whitefish and dice the smoked fish sausage.
To the fish, add 2 tablespoons of panko breadcrumbs, the fresh dill, mayo, shallot, lemon juice, mustard, cayenne, dill pickles and salt and pepper to taste. Gently fold with a spoon just until everything is well blended.
Add the fish and sausage to a bowl, then blend in the remaining cake ingredients.
Pour the remaining cup of panko breadcrumbs into a shallow dish. Form the mixture into 4-5 hamburger sized patties. As you form each patty, gently press it into the breadcrumbs to coat both sides.
Form the mixture into patties, then dredge both sides with additional breadcrumbs.
Heat ¼ inch of oil in a large skillet over medium heat. Once the oil starts to emit small wisps of smoke, gently add the fish cakes. The smoked fish is fully cooked, so you just need to heat the cakes through and a get a nice crunchy exterior. One to two minutes per side is plenty. Move the fried cakes to a wire rack or paper lined pan to drain.
Fry just until golden brown and crisp on both sides.
Serve with tartar sauce and garnish with a sprig of dill, if desired.
Ingredients
16 ounces smoked whitefish or combination of whitefish and smoked fish sausage
2 tablespoons plus 1 cup panko bread crumbs
1 tablespoon chopped fresh dill
½ cup mayonnaise
2 small or 1 medium shallot, minced
2 teaspoons lemon juice
1 teaspoon Dijon mustard
Pinch cayenne pepper
1 ½ teaspoons dill pickles, chopped